My son loves bananas. Every morning starts with a big yellow “nana” and a sippy of ice cold milk. I’m not a big banana eater myself, but I do love the flavor of the monkey-loving fruit so I’ve been looking for a way to use up the bananas that get too ripe. I have a thing about eating bananas that are too brown, well, any brown at all. I tried putting them in the freezer, but they just turned to a gross liquid when I thawed them.

I started looking for a good banana bread recipe that I can use when I get too many overly ripe ‘nanas. Last night my son helped me with this recipe and it turned out great. I got the recipe from allrecipes.com — submitted by somebody with the user name Shelley. I made a few modifications based on the feedback and was welcomed with a delicious loaf of banana bread for breakfast this morning.

Here’s the recipe (from allrecipes.com, with my additions):

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (about 5-8 bananas)
1 teaspoon vanilla
1 teaspoon cinnamon (and or/ 1/2 t. nutmeg, 1/2 t. all spice)
nuts (optional)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Sprinkle top with mixture of brown and white sugar (be generous).
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Get the original recipe at allrecipes.com
Read what people say about this recipe in the allrecipes reviews.

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